Summary
Overview
Work History
Skills
Skillandstrength
Educationbackground - Malaysiacertificate
Personalparticulars
Timeline
Generic

POY FENG WONG

Hurstville,NSW

Summary

Dynamic, resourceful and skilled executive head chef with several years of success in fine dining, casual dining and catering. Quality-focused and efficient professional adept at preparing and plating food in high-energy, fast-paced kitchens. Innovative Head Chef known for high productivity and efficient task completion. Specialize in menu development, inventory management, and culinary team leadership. Excel in time management, adaptability, and creative problem-solving skills to deliver exceptional dining experiences. Seasoned Head Chef with background in various culinary styles, including French and Italian cuisine. Strengths include menu development, staff management, and kitchen operations. Known for creative flair and high standards in food presentation. Previous work has led to increased customer satisfaction rates and repeat business. Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service. Creative and passionate chef with experience in leading kitchen operations, menu development, and team management. Skilled in crafting innovative dishes that cater to diverse palates while ensuring high standards of food safety and quality. Demonstrated ability to improve kitchen efficiency and enhance dining experiences through effective leadership and culinary skills. Successfully elevated guest satisfaction by consistently delivering exceptional meals and fostering a positive working environment for the culinary team. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. An organized and motivated individual, eager to utilize time management and organizational skills across diverse settings. Seeking entry-level opportunities to enhance abilities while contributing to company growth.

Overview

21
21
years of professional experience

Work History

Head Chef

La grande bouffe ( Le Coq rotisserie)
Rozelle, NSW
09.2016 - Current
  • Resolved conflicts between kitchen staff members in a professional manner.
  • Inspected ingredients and equipment to ensure they meet quality standards.
  • Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
  • Maintained accurate records of inventory, sales, labor costs, and other operational costs.
  • Established portion control guidelines to reduce waste and maximize profits.
  • Ensured compliance with health department regulations regarding hygiene and sanitation practices.
  • Reviewed purchase orders for accuracy prior to submitting them for approval.
  • Addressed customer complaints promptly and professionally while maintaining high standards of customer service.
  • Trained new kitchen staff in food safety regulations and proper cooking techniques.
  • Organized kitchen staff to ensure efficient operations during peak service hours.
  • Ordered food supplies from vendors to maintain adequate stock levels.
  • Supervised the preparation of meals according to customer orders in a timely manner.
  • Coordinated with suppliers to negotiate favorable prices on bulk purchases of food items.
  • Conducted daily line-checks of all products used in meal preparation for freshness and quality assurance.
  • Organized special events such as banquets or catering services when required.
  • Monitored food production to guarantee quality standards were met.

sous chef

Lawry’s The Prime Rib Singapore Pte Ltd
01.2013 - 01.2016
  • -Assist Executive Chef in executing the menu
  • Monitors and supervise Morning Chefs, Line Cooks, Cleaners, Carvers, etc.
  • Prepare and orders Daily Market List when authorized
  • Maintain cooking standard / quality
  • Maintains storeroom inventories as directed by the Chef
  • Execute opening and closing check lists
  • Supervise food operation
  • Maintain cleanliness and sanitation standards
  • Maintain kitchen equipment as assigned by Executive Chef
  • Maintain strict maintenance of silver carts and closely evaluate carver performance daily
  • Performs other duties as assigned by Executive Chef

SOUS CHEF

PARK HOTEL
01.2012 - 01.2013
  • -to cook standard and/or a-la-carte dishes in accordance with the menu. -to assists the junior sous chef with special dishes -to clean and prepare the kitchen, dry store and refrigerator -to assist in preparation of mis-en-place for daily operation -to set-up condiments for service and clean up after service -to assist other cook in the kitchen as and when there is a shortage of men to do the job -to ensure there is sufficient staff on standby in the kitchen at all time. -to keep kitchen equipment and tools in good order and report and defects/malfunction -to comply with the safety and hygiene standard at all time. -to constantly upgrade culinary skills through training and/or self-duty -any other suitable tasks as and when assigned by executive sous chef.

sous chef

WESTERN BAR
01.2011 - 01.2012
  • -responsible in planning&directing -supervising kitchen staff -seizing control of a situation -arrange in scheadule -discipline in underperforming staff -control hygiene purpose -well inter-communication -food quality control -stock ordering

Dangerous packers

CATERPILLAR RLCS
01.2010 - 01.2011
  • -stock packing -quality check -stock check -component check -well inter-communication

cook 1 to sous chef

HOOKED RESTAURANT
01.2007 - 01.2010
  • -opening of new shop -help in setting up kitchen -fully control & prepare operation -well in ordering stock -planning scheadule -well inter-communication -control hygiene purpose -create new dishes

cook 1

BREEKS CAFÉ
01.2006 - 01.2007
  • -prepare food for operation -checking of expired food -Food quality control -stock ordering -well inter-communication

cook 3 to cook 1

COFFEE CLUB
01.2004 - 01.2006
  • -well learning food service -Present good skill in cutting garnish -Well leaning in ordering -Well learning in cooking food -Menu knowledge learning

Skills

  • BASIC IN MICROSOFT OFFICE (WORD, EXCEL, POWER POINT)
  • INTERNET
  • Heat control
  • Dish preparation
  • Forecasting and planning
  • Food Safety Regulations
  • Plating and presentation
  • Ingredient Selection
  • Budgeting and cost control
  • Banquets and catering
  • Staff Training
  • Food presentation
  • Inventory Rotation
  • Menu Planning
  • Equipment Maintenance
  • Food Safety
  • Waste Reduction
  • Kitchen Management
  • Recipe creation

Skillandstrength

BASIC IN MICROSOFT OFFICE(WORD,EXCEL,POWER POINT) AND INTERNET, MANDARIN,CANTONESE,HAKKA,MALAY AND ENGLISH, SAAA CARGO SERVISE PTE LTD DANGEROUS GOOD REGULATIONS(INITIAL) COURSE, BASIC FOOD HYGIENE TEST, FOLLOW WORKPLACE HYGIENE AND SAFETY, WORKPLACE LITERACY/NUMERACY ASSESSMENT RESULT AND TRAINING RECOMMENDATIONS

Educationbackground - Malaysiacertificate

SMK CHUNG HWA WEI SIN(2001-2004)

Personalparticulars

WONG POY FENG (Marcus), 881213-11-5729, 12/13/88, 33, MALE, MALAYSIAN, SINGLE, 0401682160, U 77 14-16 ormonde parade, Hurstville, NSW, 2220, Marcuswong1213@gmail.com

Timeline

Head Chef

La grande bouffe ( Le Coq rotisserie)
09.2016 - Current

sous chef

Lawry’s The Prime Rib Singapore Pte Ltd
01.2013 - 01.2016

SOUS CHEF

PARK HOTEL
01.2012 - 01.2013

sous chef

WESTERN BAR
01.2011 - 01.2012

Dangerous packers

CATERPILLAR RLCS
01.2010 - 01.2011

cook 1 to sous chef

HOOKED RESTAURANT
01.2007 - 01.2010

cook 1

BREEKS CAFÉ
01.2006 - 01.2007

cook 3 to cook 1

COFFEE CLUB
01.2004 - 01.2006
POY FENG WONG